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Persimmon Pectinmethylesterase: Extraction and Variation during Ripening
Author(s) -
AWAD MARCEL
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10554.x
Subject(s) - astringent , ripening , chemistry , diospyros kaki , ethephon , respiration , climacteric , extraction (chemistry) , pectinase , food science , horticulture , botany , ethylene , chromatography , biochemistry , enzyme , biology , genetics , menopause , taste , catalysis
The optimum conditions for the extraction of pectinmethylesterase (PME) from persimmon fruit ( Diospyros kaki cv. Taubaté) were found to be: 1.6M NaCl + 1% (v/v) Triton X‐100 + 5% (w/v) bovine serum albumin (BSA) for astringent fruit and 0.2M NaCl for nonastringent fruit. During ripening with ethephon, PME showed a close variation with respiration up to the climacteric peak when fruits became soft and nonastringent. Untreated astringent fruits showed little variation in either respiration or PME activity.